Taken from 200 Really Easy Recipes by Louise Pickford
1 1/2 cups fresh raspberries
1 cup self-rising flour
1/3 cup cocoa powder
1/2 cup superfine sugar
1 cup milk
1/3 cup unsalted butter, melted
2 eggs, beaten
1/3 cup superfine sugar
1/3 cup light brown sugar
2 tablespoons cocoa powder
1 1/2 cups boiling water
confectioners sugar for dusting
Spray a 4 cup baking dish lightly with cooking oil. Put raspberries on bottom of dish.
Sift the flour and cocoa powder into a bowl and stir in the superfine sugar. Make a well in the center and beat in the milk, melted butter and eggs to form a smooth batter (quite runny). Pour the mixture into the dish, covering the raspberries.
Make the topping by combining the sugars and cocoa powder and sprinkling it on top of the pudding batter. Very carefuly pour the entirety of the boiling water over the top as evenly as possible (trust me).
Bake in a preheated ove, 350*F for 40-45 until the pudding is firm to the touch (thick and spongey feeling, not crusty or hard) and some “bubbles” of sauce appear on the top. Rest for 5 minutes, then dust with confectioners sugar and serve (I skip the last step always).
Notes: Any fruit works. I personally didn’t like the raspberries, but rasins were amazing. As were pomegranate seeds.